My boyfriend's dad very generously gave me 2 HUGE heads of cabbage - one purple, one green - from his garden. I'm not quite sure what to do with so much cabbage!! I am going to make some colcannon, but that will use maybe 1/2 of a head. What do I do with the rest??

Also, will it keep in the fridge for a week? I'm out of town Thurs-Sun and it would be great if I could leave one uncooked for next week!

Cabbage will DEFINITELY keep for a week. It will keep for a long time, and even then usually only the outer leaves start to dry up, so you can just peel them away--and it looks like a shiny new cabbage!

My new favorite way is braised - cut into wedges with a bunch of sliced onions - pour about 1/2 c veg stock (faux chicken/beef stock are also good) over everything and cook at 350 for about an hour, turning the wedges half way through. So easy and so good!

Okonomiyaki! Mix shredded cabbage with some flour and water, add some spices like ginger or curry, and fry it in a pan. Top with okonomiyaki sauce (or make your own by mixing ketchup & soy sauce) and some vegenaise.

Soo many good ideas! Luckily I have tons of cabbage and can always get more! I'll definitely be trying some of these out next week! Amazing that I've done so little with cabbage so far... this will change now!

I just made a ton of it today, and it was dee-lish. Sauteed some onion in olive oil, threw in chopped cabbage with salt, pepper, and liquid smoke (which made ALL the difference!), and cooked it til it was just right. The liquid smoke totally took the place of the pork it was cooked in when I was a kid - but, ya know, without the gross factor.

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My favorite way to eat green cabbage is to quarter it and chop it into chunks that fit into a pot with a bit of water. I steam it with yellow mustard seed and then eat the steamed chunks with a bit of salt and apple cider vinegar. That is the definition of comfort food for me.

Great question. Here is my fiance's personal recipe. I swear I fell in love with him because of this stuff! :PCheap and easy to make, spices can be found at the Indian Grocery Store. I highly recco Kitchen King Masala.

Ram’s Indian Cabbage

Ingredients

1 Head of Green Cabbage (Diced)

2 Carrots (Diced)

¾ of a bag of frozen peas

2 tbs. oil (enough to fry the garlic and ginger)

1 tsp. mustard seeds

1 tsp. cumin seeds

2 cloves of garlic

1 tsp. fresh ginger root

1-2 small green (Indian) chilies

½ tsp. turmeric

½-1 tsp. red chili powder

1 tbs. garam masala

1 tbs. kitchen king masala

1 bunch of cilantro

Instructions1. Dice the cabbage and carrots and then mince the garlic, ginger, and green chilies.2. Put the cabbage and carrots into the microwave for 7 minutes per bowl full to soften them (I usually have to use three separate bowls).3. Heat oil on high for a few minutes and then add the mustards seeds.4. When the seeds begin to explode, reduce the heat and add the cumin seeds, garlic, ginger and green chilies until they have released their flavor. Don’t let the cumin burn!5. Quickly mix in the turmeric and red chili powder to adequate spice level.6. Add the carrots and cabbage while mixing in the oil and spices.7. Cover and leave at low heat for 25 min stirring occasionally.8. Add the cilantro and peas once the carrots have become soft and heat for another 15 min.9. Add the kitchen king masala and garam masala and continue to heat until the cabbage becomes soft and sweet to taste (time depends on size of cabbage).10. Serve with rice and fresh cilantro.

The smoky tempeh and cabbage recipe from Vegan on the Cheap is really, really good. My dad actually requests it from time to time, and he's an omni who doesn't make a habit of requesting things.

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I discovered red cabbage a few years back. My favorite lazy snack was shredded red cabbage topped with an improvised peanut sauce. Take pb dilute with some water, apple cider vinegar, lime juice, and add ginger and red pepper flakes. I do it all to taste and the consistency that I want. Super easy and yum.

I love making sauerkraut! I mostly make tempeh reubens with it, but it's also good to top off rice/protein/veggie bowls. Homemade is really crunchy and awesome, and keeps for a really long time. I ferment it in a glass jar and then just put the lid on and put it in the fridge when I'm done. Here's how I do it: http://www.wildfermentation.com/resourc ... sauerkraut

You can do it in much smaller quantities as long as you scale down the salt in roughly the same proportion.